'All but the kitchen sink' Turmeric Soup


I’ve recently become vegetarian; there are numerous reasons why I’ve made this choice (right now I’m not sure if it’s forever), but one thing becoming veggie has done is make me step up and get more creative in the kitchen again. I made this cockle warming soup one Sunday afternoon; all my friends were sending me pictures of their roasts and I didn’t have much in, but I wanted something wholesome and hearty.

This turmeric soup warmed my soul and filled my belly. It’s brilliant as a base for whatever you have in the fridge – I had mine with roasted mushrooms, fresh kale, raw carrot ribbons, beans, the perfect boiled egg and pressed tofu fried in soy sauce. I guess it’s an Asian inspired dish, with inspiration and flavours plucked from across the continent. The soup is warming and familiar with earthiness oozing from the mushrooms, the tofu adds bite and saltiness, then there is the fresh crunch from the raw vegetables.

It might not have been a roast, but it was the perfect Sunday afternoon tea.

Turmeric Soup

1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, crushed
1 knob of ginger, peeled and thinly sliced (3cm long)
1 heaped tablespoon turmeric
½ teaspoon mustard seeds
½ teaspoon mild curry powder
½ teaspoon cinnamon
1 teaspoon cumin
1 dried chili
1 teaspoon salt
3 tablespoons coconut milk
600 ml vegetable stock (fresh or otherwise)

Heat the oil in a large pot over medium heat. Add the onion and fry gentle until golden brown and then add the garlic and ginger, fry until fragrant.

Add the spices and salt then fry for another few minutes to cook out the spice. Add the coconut milk and stock then simmer for 5 minutes.

Allow to cool slightly, I can honestly never normally wait long enough, then pour into a blender and blend until silky smooth. The soup will still be more of a broth than a thick soup – (if you want it thicker you could add in some potatoes before blending, simmering them in the stock or, use less stock.)

Transfer the stock back into the pan and keep on a low heat, make sure to pop in the dried chili.

Prepare your toppings whilst your soup slowly simmers.

Enjoy.

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